David Lowrie Fish Merchants are famed for selling the finest British seafood to top chefs and restaurants across the UK. Located in the East Neuk of Fife in Scotland, David Lowrie started the business 40 years ago, whose father ran a similar business before him selling fish to supermarkets and wholesalers. Now, David’s son and third generation of fish merchants, Lewis Lowrie, runs the ship, continuing their reputation for selling the best seasonal catch the sea and season can offer.  

We caught up with Lewis – sporting a pair of well-worn Le Chameau Marine boots – to learn more about the seafood around these isles, what it’s like working with top chefs and restaurants and what to look out for when ordering seafood this year.  

From the restaurant pass to the harbour wall  

“I started at the fish merchants about 10 years ago now, to do a sales position for a year, but ended up becoming full time. I always had a great passion for food anyway, having worked as a chef in my previous career, so it's nice to be able to work in the industry again, sourcing great produce and working closely with both fishermen and chefs, plus buying from different fish markets each day.” 

“The feeling of sourcing the best seafood from the busiest markets and harbours is very similar to when I was a chef. When you’re working in a competitive environment like a kitchen or market, you get that buzz. But instead of getting it on the pass at evening service in a restaurant, I’m now getting that buzz in the mornings when I'm buying and selling fish.” 

Sourcing sustainably with the seasons 

When Lewis started sourcing fish, it was driven by getting whatever was requested from chefs. However, Lewis soon realised that their sourcing had to change, so rather than selling any fish, their business should be about working with the kind of customers who aligned with his passion for seasonal, sustainable seafood.   

“Now, we work with restaurants and chefs who, like me, are interested in different types of fish caught during each season. You know, when people ask me for farmed salmon, it's not really me. It's not really what I'm here to promote. What I love is working with passionate chefs who ring me up and say, ‘Lewis, what have you got today for me?’. It’s far more beneficial for the customer and for us, than working with those who want ‘this fish and that fish’ which may not be in season or sustainably caught. It’s all about building a good relationship with both sides; fisherman and customers.”   

Lewis predominately sells Scottish fish but also sources other fish from the south coast that he wouldn’t be able to source locally like sea bass, sea bream, Dover sole and red mullet. Red mullet is sourced from Scottish waters, but only from January to the start of the summer. Lewis sells a broad range of seafood including halibut, turbot, red gurnard, mussels, oysters, razor clams, langoustines, shrimps and wild salmon caught sustainably.  

Spring and summer: Lewis’s choice of fish  

One of Lewis’s favourite fish to source in the spring and summer months – one to look out for on restaurant menus – is wild sea trout. These beautiful fish are available from April-May time, right through to September, covering the whole spring and summer.   

“The sea trout, for me, would be the one that I would recommend to everybody. I mean, it's something that has such a short season and it is such a beautiful fish to eat. For us, it’s brilliant as we have full traceability with these fish, it's all from one netting station in the Tweed. I also love to eat red gurnard. It’s a fish that isn’t that popular on menus but it’s full of flavour with a meaty texture.  

“We love working with James Ferguson at The Kinneuchar Inn, he’s a top guy and top chef with great knowledge on fish. It’s a pleasure to work with chefs like him.”

Fishing the Scottish waters: How does it work?  

A lot of the boats that Lewis sources his fish from are day boats. Take the mackerel season, for example. Lewis has three boats that will land directly to them every night and they'll come in with anything from 40 kilograms of mackerel to one ton each night. Lewis will take everything they've got.   

It’s the same for the lobster boats. The fishermen will go out in the morning around 7.30am and they'll be in by the late afternoon, land everything they have caught including lobsters, brown and velvet crabs. Alongside those day boats, Lewis will also source from fish markets like Fraserburgh, Shetland, Scrabster, Peterhead in the north, and down south, Fleetwood and Brixham to name a few.  

“It depends what fish is where and when. Some boats working with bigger markets will work for longer trips, from five to seven days, but we tend not to take much from them unless it's the last haul coming in. Most of our fish, if not all, will be sourced from those boats that are out at sea; one, two, three days. I generally buy what I need for that next day so it’s as fresh as it can be.”  

What’s life like on a Scottish coastline?   

“It’s the best of both worlds; it’s fantastic being right next to the sea and then you have the mountains to explore an hour or so away. The villages around here on the coast have got this beautiful charm about them as well, still with that small seaside fishing village feel to them. I think it's a lovely place to bring up kids. To have nature surrounding you; sea on one side and mountains on the other, I don't think you can really beat it. The weather's not that great, but you know, you get the good with the bad!” 

Le Chameau Marine: Battling the Weather  

“My Marine boots are great – I highly recommend them. My feet are really warm and insulated. What’s nice about them is that they’re not too rigid. When we’re out on a windy, wet walk – which we get often here in Scotland as you can imagine – the boots are completely waterproof and very durable. One of our favourite walks is just along the road from here at Ardross Beach, where you can enjoy some great views of the sea.” 

What can we look forward to this year, Lewis?   

“Look out for our new venture, our very own fish and chip shop and seafood restaurant!”   

Well, that is very good news for the local community of Fife and Southeast Scotland – we’re not jealous at all. You’ll know for sure that the fish served in their shop will be the finest fish around.  

Lewis Lowrie and his team wear Le Chameau’s Marine boots – our robust, waterproof and comfortable coastal boot, with complete protection for your feet, as well as steady balance with anti-skid outsoles.